This week a few people have asked for these 2 recipes, so I thought I'd post them rather then send them out individually!
The meat loaf is a Biggest Loser recipe and the cauliflower mashed potatoes is my own that I have played around with over the past few months. For the veggie dish I use one whole head of cauliflower, rinsed and stem removed and 6 nice size potatoes, peeled and cut in half. I boil a pot of salted water and add the potatoes and cauliflower. Keep at a boil for a few minutes then lower heat to simmer for at least 45 minutes. Make sure a fork pierces the potato and the center is soft. Drain the water, reserving a little. Add a tablespoon butter, pour a small amount of milk ( I use skim), sprinkle a good dose of garlic powder and beat with a mixer until thick & smooth. Season with salt and pepper and enjoy! These 2 recipes are my kids favorites. I hope they become yours too. Let me know.
Recipe: Three-ingredient meat loaf
Ingredients
- Olive oil spray (propellant free)
- 1 pound extra lean ground turkey
- 1/2 cup all-natural barbecue sauce, preferably sweetened with agave nectar or honey (I used OrganicVille Original BBQ Sauce)
- 2 ounces crumbled goat cheese
Preparation
We've all heard that, in life, some things are greater than the sum of their parts. Here is an example: This meat loaf only uses three ingredients and can be put together in minutes, yet it yields a decadent dish that you would never guess is low in calories.
I wouldn't recommend making this in a loaf pan. The end result will be tastier if you use a baking dish or cake pan.
Preheat the oven to 400°F. Line an 8" x 8" square or round nonstick baking dish or cake pan with nonstick foil. Lightly mist the foil with the olive oil spray.
In a medium mixing bowl, mix the turkey, 5 tablespoons of the sauce, and the goat cheese until well combined. Transfer the mixture to the prepared pan, shaping it into an 8" x 3" log that stretches from one side of the pan to the other and is an even thickness. Using a pastry brush, spread the remaining sauce evenly over the top and sides, making sure it does not run onto the pan.
Bake for 23 to 27 minutes, or until no longer pink inside. Let stand for 10 minutes. Transfer to a serving platter, cut into 8 slices, and serve immediately.
Per serving: 209 calories, 31 g protein, 13 g carbohydrates (11 g sugar), 5 g fat, 2 g saturated fat, 52 mg cholesterol, 0 g fiber, 317 mg sodium
Tips
Tip: Extra lean ground turkey doesn't have to be dry if you add moisture to it like I do here with the addition of BBQ Sauce. This recipe uses extra lean ground turkey where only 15 of the 120 calories are from fat. If you opt for the lean, which is 7% fat, 70 of the 170 calories for the same sized serving are from fat.
Look for an all-natural barbeque sauce, preferably sweetened with agave nectar or honey. Many have tons of high fructose corn syrup.
I love using goat cheese because it packs a punch of flavor so you only need a little bit
If you aren't part of a family of 4, proportion the additional servings BEFORE you sit down to eat. You're less likely to overeat if they're already placed in a resealable bags or resealable plastic containers.
Serving Size
Makes 4 (2-slice) servings
Happy Cooking!
Donna
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